Chicago Tribune: Chef Mariela Bolanos has created one of the most interesting versions of mac and cheese in Chicago. Tiny pieces of crisped-up Brussels sprouts and sweet corn deliver flavor and texture in every bite. Подробнее.

Chicago Tribune: Made with butterkase, cheddar and Swiss, the mac and cheese at Uncommon Ground is so creamy it's spoonable. A garnish of crumbled potato chips delivers crunch and a subtle spud flavor. Подробнее.

Chicago Tribune: This steakhouse’s mac and cheese is a thing of beauty. The pasta is bathed in a blend of Gruyere, comte, mascarpone and raclette cheeses, with a little bechamel sauce for good measure. Подробнее.

Chicago Tribune: Bub City gives beef its much-deserved time in the spotlight with its zesty chipotle-brisket mac and cheese. Rich, creamy sauce is blended with a chipotle puree to give this mac an extra kick. Подробнее.

Chicago Tribune: The five-cheese mac at Frontier arrives in a scorching-hot cast-iron casserole pan plopped on a weathered wood cutting board, the browned crust bubbled up over the sides of the dish. Подробнее.

Chicago Tribune: The regular mac boasts Irish cheddar and bacon. But I liked the lobster better, for its generous, plump pieces of the crustacean along with juicy thick mushrooms and plentiful creamy sauce. Подробнее.

Chicago Tribune: You might not recognize the neighborhood or regulars at Valois anymore, but the Hyde Park institution's mac and cheese remains the same, as does its price: $5 for a hearty, creamy, smooth classic. Подробнее.

Chicago Tribune: The order here is the chorizo chili mac and cheese, which is a steal. The molten cheese sauce coats each corkscrew noodle perfectly, with grape-sized hunks of chorizo lodged in every bite. Подробнее.

Chicago Tribune: The bowl of creamy, perfect-texture cavatappi is the kind of no-frills goodness we appreciate, but the chardog makes it. Cut up into chunks as mom used to do, it adds sweet, meaty, smoky contrast. Подробнее.

Chicago Tribune: The mac comes with two add-ins, which you choose from an ascending list grouped by price. I loved the jalapeno-heavy housemade giardiniera, but the real must-have: carnitas. Подробнее.

Chicago Tribune: Made with a jumble of corkscrew noodles tossed in a creamy sauce, the mac and cheese is punctuated with crunchy bites of honey-cured bacon and finished with a shower of toasted breadcrumbs. Подробнее.

Chicago Tribune: One North Kitchen in the Loop breaks the mold with its buffalo chicken mac and cheese. Spicy and acidic, with shreds of tender chicken mixed in, this is almost like a dip with pasta thrown in. Подробнее.

Chicago Tribune: Indulgent doesn't begin to describe the otherworldly cheesiness of the mac and cheese. The kitchen melts American, cheddar and Gruyere down to a potent and molten liquid that dominates each bite. Подробнее.

Chicago Tribune: Lincoln Park bakery Floriole is best known for its French desserts, but a surprisingly spicy mac and cheese, served for lunch only (starting at 11 a.m.), is a sleeper hit on the menu. Подробнее.

Chicago Tribune: Housemade pastas are a strength at this bar and restaurant, including a duck mac and cheese that smothers orrecchiette with duck confit, foie gras cream, lots of cheese and a dash of cherry juice. Подробнее.

Chicago Tribune: The Mac and Teese is a dairy-free side dish that looks startlingly like the real thing. To my surprise, it also mimics the ultra creamy consistency and salty, tangy taste of boxed mac and cheese. Подробнее.